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Showing 2 results for Mahastishotorbani
Volume 18, Issue 118 (December 2021)
Abstract
In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.
Volume 21, Issue 151 (September 2024)
Abstract
Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten-free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten-free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten-free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten-free pasta.
